Heat a large stock pot over medium-high heat and add the oil. Sear the rabbit pieces, turning to lightly brown as much as possible. Reduce heat to medium and add carrot, onion, celery, turnip, garlic and bay leaf. Sweat the veggies until they are half-cooked. Turn the heat on high and, once the pot starts to sizzle, pour in wine and shake the pot (or stir with a long spoon) to deglaze the bottom. Add rice, fresh thyme and tomatoes. Cook for about 3 minutes. Pour in the stock and bring the pot to a simmer. While waiting for the pot to simmer, take out the rabbit pieces and pick the meat from the bones. Chop it smaller if necessary, and add it back to the pot. Discard the bones. Allow the soup to simmer until the rice is cooked. Season to taste with salt & pepper. Yield: approx. 16 servings